Bohemia Village Voice

[From a Hastings Observer, February 1966, article entitled ‘Bohemia For Gipsy Teas And Syllabub’, which explores the possibilities of how Bohemia got its name.]
Miss Mary Redmayne, of 34, Marine Court, St Leonards, has written, “If  there is one thoroughfare in Hastings which fascinates me, it is Bohemia Road. Was it, I wonder, named after the former kingdom of Bohemia, famous for its crystal chandeliers, delicately coloured table glass, and snow-storm letter weights, or in honour of Princess Anne, daughter of King Charles IV of Bohemia, who came to England in 1383 to marry King Richard II? I should be very pleased if any of your readers could answer this question.”
  Inquiry at the Hastings Museum brought the view that neither suggestion was really likely as Hastings had no real link with either. Mr J. Mainwaring Baines, the curator, writes:
“The first thing one does in trying to find the origin of a placename, is to try to find the earliest mentions of it, and also to trace the different spellings, for this may sometimes provide a valuable clue. The best known reference to Bohemia is in the first Hastings Guide, published by John Stell in 1794, for the benefit of visitors that were coming in increasing numbers to try the sea-bathing and other delights of this comparatively new found seaside resort. Among other attractions, the author mentioned possible walks and expeditions in the district, and wrote: ‘The road to Hollington Corner, as it is called, lies over the white rock to the right, when you enter a pleasant lane, and pass by a farmhouse on the right called Bohemia, occupied by Mr Foster, and famous for plenty of fine cream; on which account it is much frequented in the summer by tea and syllabub (see note below) parties.’ ”        [To be continued …]

  Syllabub was a popular dessert in seventeenth, eighteenth and early nineteenth century England. It was popular for celebrations, special occasions and holidays due to its festive appearance.
  Many original recipes survive with various modes of preparation. Generally Syllabub was made with a mixture of whipped cream, whipped egg whites, white wine, sugar, lemon juice and zest of lemon.
  The quantity of white wine added would determine the consistency qualifying whether the mixture would be a creamy dessert or a popular punch. White wine could be substituted with apple cider or other alcoholic beverages.
  One could always detect the drinker of the beverage by the thick white mustache left behind. The following modern adaptation will make a Syllabub Dessert Parfait. For a punch add more wine until you have achieved the desired consistency.
  Ingredients: 2 cups of whipped cream,
½ cup of white sugar, 1/8 cup of white wine, 1/8 cup of freshly-squeezed lemon juice and zest of lemon, grated nutmeg, sprig of mint, lemon slice.
  Method: Whip cream until thick in a chilled bowl. When the cream begins to thicken, add the sugar, white wine, lemon juice and zest of lemon. Continue to whip until thick. Chill in the refrigerator until ready to serve. Spoon the mixture into footed parfait glasses and garnish with a sprig of mint, a slice of lemon and a sprinkle of grated nutmeg. Serves ten.